1 1/2 cups long grained rice (basmati)
1/4 cup soya chunks (nuggets)
1/4 cup green peas
1/2 tsp cumin seeds (jeera)
25 mm (1”) stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1/2 cup onions , chopped
1/4 tsp turmeric powder (haldi) 1/4 tsp garam masala
1 tsp coriander (dhania) powder
1/2 cup tomatoes , chopped
2 tsp oil
salt to taste
To Be Ground Into A Chilli-garlic Paste
3 garlic (lehsun) cloves
3 whole dry red chillies
Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
Combine the soya nuggets and salt with 1 cup of water hot and soak for 20 minutes. Drain squeeze out the water and keep aside.
Heat the oil in a pressure cooker and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.
When the cumin seeds crackle, add the onions and prepared chilli-garlic paste and sauté till the onions turn golden brown.
Add the turmeric powder, garam masala, coriander powder, tomatoes, rice, green peas, soya nuggets and salt and sauté for another 2 minutes.
Add 3 cups of hot water and pressure cook for 2 whistles.
Allow the steam to escape before opening. Separate each grain of rice lightly with a fork.